Pumpkin Mousse
A light, no-bake pumpkin mousse set with gelatin and topped with rum whipped cream.
Ingredients
| 14 g | unflavored gelatin (2 packets) | |
| 1 cup | 240 ml | milk, any kind |
| 1 cup | 240 ml | granulated sugar |
| 425 g | pumpkin puree | |
| 1 tsp | 5 ml | pumpkin pie spice (cinnamon, nutmeg, cloves, allspice and ginger) |
| 450 g | sour cream | |
| 450 g | whipped topping, thawed in the refrigerator | |
| 1/2 tsp | 2.5 ml | ground cinnamon, to garnish |
| — | rum essence | |
| 1 cup | 240 ml | heavy whipping cream |
| 2 tbsp | 30 ml | powdered sugar |
| 1 tsp | 5 ml | rum (dark or golden) or vanilla extract |
Instructions
How to Make Easy Pumpkin Mousse:
- In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until the mixture just begins to steam and the gelatin dissolves. Remove from heat and cool 15 min (do NOT boil).
- In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz (450 g) sour cream, 15 oz (425 g) pumpkin puree, and 1 tsp pumpkin spice, and mix until blended. Add 16 oz (450 g) of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.
- With the mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set. To Make the Rum Whipped Cream:
- Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat. Pipe or dollop the whipped cream just before serving and dust with cinnamon to garnish.